转色期摘叶对“赤霞珠”葡萄果实糖分卸载的影响

Effect of Leaf Thinning on Sugar Unloading of ‘Cabernet Sauvignon’During Berry Version

为了提高贺兰山东麓酿酒葡萄的品质,以＂赤霞珠＂葡萄为试材,研究了转色期摘叶（3、6、9片）对葡萄果实糖分卸载速率及其相关酶活性的影响。结果表明：在转色期,将结果枝基部的叶片摘去3～6片可提高3种转化酶和蔗糖合酶活性,促进果实中糖分卸载速率。摘除6片叶显著提高细胞壁转化酶和蔗糖合酶活性,果实中糖分卸载速率显著提高,同时显著提高了果实的品质。摘9片叶会降低果实中糖分卸载速率和相关酶活性,使果实品质下降。因此,在贺兰山东麓酿酒葡萄的转色期,摘除结果枝蔓基部3～6叶片可以促进果实中糖分的卸载,提高葡萄果实的品质。

In order to improve grape berry quality in eastern foot of Helan Moutain,taking ‘Cabernet Sauvignon＇as material,the effect of leaf thinning treatment（3leaves,6leaves,9leaves）during version on berry sugar unloading and related enzymes activities were studied.The results showed that invertase and sucrose synthesis activities could be increase by removing 3-6leaves in the base branch,sugar unloading was enhanced.Cell wall invertase and sucrose synthesis activities with 6leaves thinning were significantly increased,the berry quality and sugar unloading rate were increased.Sugar unloading rate,related enzyme activities and berry quality were decreased by removing 9leaves.So,in eastern foot of Helan Moutain,removing 3-6leaves in the base branch during version could enhance sugar unloading and improve the berry quality.